Individual Portobello Mushroom Wellingtons

Author:Rachel Phipps

Prep Time:15 minutes

Cook Time:40 minutes

Total Time:55 minutes (plus chilling time)

Yield:Serves 2

Category:Christmas

Cuisine:Vegetarian

Description

The filling for these easy Individual Portobello Mushroom Wellingtons can be made ahead for a stress free vegetarian Christmas main. This recipe can also be made vegan by switching out the butter for oil and by using vegan puff pastry.

Ingredients

2 Large Portobello Mushrooms, peeled

Freshly Ground Sea Salt & Black Pepper

Extra Virgin Olive Oil

Large Knob Unsalted Butter

2 Small White Onions, finely sliced

1 Large Garlic Clove, finely chopped

Large Handful Curly Kale, very finely chopped

1 Egg, beaten

1 x Sheet Puff Pastry

Instructions

Pre-heat the oven to 200 degrees. Place the mushrooms smooth side down in a shallow baking dish, season generously with salt and pepper and drizzle with extra virgin olive oil. Once the oven is up to temperature, roast the mushrooms for 20 minutes. Turn them upside down over a few pieces of kitchen towel to remove any excess moisture while they cool completely.

Meanwhile, heat a knob of butter and a splash more oil in a large frying pan over a medium heat. Add the onions, season, and cook for about 25 minutes until they have started to caramelise. Add the garlic and kale, and cook until the kale has softened. Set aside to cool.

Once the mushrooms and the onion mixture have cooled completely, line a baking tray with baking parchment.

Lightly flour your work surface and unroll the puff pastry, dividing it into four squares. Pile a quarter of the onion mixture into the middle of two of the squares leaving a generous boarder, and place each mushroom, smooth side down on top of each pile of mixture. Divide the rest of the onion mixture between the tops of each mushroom, and shape into a dome with a metal spoon.

Brush the space around the mushrooms with beaten egg and lay the other two pieces of puff pastry on top. Press down the edges to seal each wellington, and trim the edges to make circles with about a centimetre and a half of extra trim.

Seal the edges of the pastry either with a free form scallop (I demonstrate how to do this here) or by just rolling over the edges. Create two slits in the top of each wellington with a sharp knife to allow any excess steam to escape (we don’t want any soggy bottoms!) and brush each one with more beaten egg.

Bake in the oven for 20 minutes until golden.

Notes

To give this recipe an extra festive boost, I switch the extra virgin olive oil out with truffle oil and the sea salt for truffle salt.